Japanese Seared Tuna with Seaweed Salad Recipe

Serves/Makes: 2


  • 8 ounces fresh sashimi-grade tuna
  • Oil, to sear
  • 1 1/2 heaped tablespoons dried wakame seaweed, rinsed and soaked in water to soften
  • 1 small Japanese cucumber
  • 1 teaspoon salt
  • 1 mioga or spring onion, white part only, thinly sliced, to garnish
  • Miso Mustard Dressing (see below)
How to cook Japanese Seared Tuna with Seaweed Salad:
  • Prepare the Miso Mustard Dressing and set aside.
  • Heat a skillet with a few drops of oil and lightly sear the tuna for a few seconds on all sides.
  • Alternatively, boil a cup of water in a saucepan. Using a pair of chopsticks, plunge the tuna in the boiling water for 5 to 10 seconds until the flesh on the outside starts to turn pinkish white.
  • Remove and chill in ice water for a few seconds, drain and cut into sashimi-thin slices.
  • Rub 1/2 teaspoon of the salt onto the cucumber skin.
  • Then, halve the cucumber lengthwise and cut into paper-thin strips. Sprinkle with the remaining salt, mix and set aside for 5 minutes.
  • Rinse off the salt and gently squeeze out the moisture.
  • Arrange the tuna, wakame and cucumber on a platter. Top with a little of the dressing and garnish each serving with strips of mioga or spring onion.

Miso Mustard Dressing Recipe

Miso Mustard Dressing Ingredients:
  • 5 tablespoons white miso
  • 1 1/2 teaspoons sesame paste or smooth peanut butter
  • 2 1/2 tablespoons rice vinegar
  • 1/2 - 1 tablespoon sugar
  • 2 teaspoons Japanese soy sauce
  • 1-2 teaspoons prepared Japanese mustard paste
How to cook Miso Mustard Dressing:
    In a small bowl, mix all the ingredients and set aside.

This recipe for Japanese Seared Tuna with Seaweed Salad serves/makes: 2

The Japanese Seared Tuna with Seaweed Salad recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Tuna (more Tuna recipes)
Preparation Method: Baked (more Baked recipes)
Cuisine: Japanese (more Japanese recipes)

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